MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS

Chemical, Microbiological and Sensory Studies on Orange Nectars and their Blends

Bioactive Compounds and Physicochemical Properties of Fruit – Orange Juice Mixes with Rosemary Extract

PREPARING NEW BLENDS OF FRUIT JUICES TO MEET THE NEEDS OF THE POTENT ANTIOXIDANT EFFECTS

PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND

Bioactive Compounds in Some Citrus Peels as Affected by Drying Processes and Quality Evaluation of Cakes Supplemented with Citrus Peels Powder

Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils

CHEMICAL COMPOSITION AND PHYTOCHEMICAL SCREENING OF Citrus sinensis(ORANGE) PEELS

Evaluation of Mandarin and Navel Orange Peels as Natural Sources of Antioxidant in Biscuits